Our beef is aged for 30 days, using wet and dry techniques for the optimum succulence. Our expert butchers then hand-cut every steak ready for our specially trained chefs to prepare, season and grill them to perfection.

Find out more about our range of steaks

Forerib

30-day aged ribeye (12oz)Dry aged for minimum of 10 days then wet aged for a further 20 days

30-day aged ribeye on the bone (18oz)Dry aged for a full 30 days

Grain fed Black Angus ribeye (8oz)50 day wet aged

Long Bone Tomahawk (30oz)Dry aged for a full 30 days

Our most popular steak – and often considered the most flavoursome – the ribeye has a ribbon of marbled fat, which melts when cooked producing a steak bursting with flavour and juiciness. Recommended medium.

Cut from the forerib and left on the bone for extra flavour, this succulent ribeye is great for sharing and is recommended medium.

Striploin

30-day aged sirloin (8oz/12oz)Dry aged for minimum of 10 days then wet aged for a further 20 days

T-bone (16oz)

The ever-popular sirloin, with its distinctive ridge of fat on one side, has a delicate flavour balanced with a firmer texture. It's a fairly lean cut with some marbling, and a succulent steak especially when cooked medium-rare.

On one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare.

Tenderloin

30-day aged fillet (8oz)Dry aged for minimum of 10 days then wet aged for a further 20 days

30-day aged chateaubriand (16oz)Dry aged for minimum of 10 days then wet aged for a further 20 days

So tender you could almost cut it with a fork, the finely marbled fillet is widely regarded as the most premium of cuts. It also has the subtlest flavour. Recommended medium-rare for optimum tenderness.

A special steak – and essentially a large fillet, made for sharing – prepared from the middle (the best bit) of the tenderloin strip, cut from the rump end. As with the fillet, is recommended medium-rare.